职称：副教授、硕士生导师

学历：博士

电子邮件：hjz419@fzu.edu.cn

研究方向：食品微生物与生物技术、食品工程

教育工作经历：

2019.02-至今，福州大学生物科学与工程学院，教师

2017.03-2018.12，中国科学技术大学，生物医药工程，博士后

2013.09-2016.12，南京农业大学，食品科学与工程，博士

教学简介：

主要承担《食品工厂设计基础》、《专业课程设计（食品工程）》、《食品微生物学》等课程教学任务。

科研简介：

主要研究方向为：（1）功能性食品微生物发掘及应用；（2）绿色生物抗菌剂开发与应用。

社会兼职：

（1）福建省食品科学技术学会，副秘书长

（2）期刊Probiotics and Antimicrobial Proteins（IF：4.4，中科院二区）副主编

（3）期刊Antibiotics（IF: 4.6，中科院二区）客座编辑

主持科研项目：

（1）福州市科技重大项目，2025-ZD-002，2025.07-2028.06.

（2）福建省自然科学基金面上项目，2024J01360，2024.05.-2027.04.

（2）福建仙芝楼生物科技有限公司，技术开发，00802411，2024.6-2026.6.

（3）古田县顺达食品有限公司，技术开发，2024011601，2024.1-2025.12.

（4）福建省自然科学基金面上项目，2020J01492，2020.11-2023.11.

（5）福建闽盐食品科技有限公司，技术开发，2022041102，2022.4-2024.4.

（6）国家重点研发计划子课题， 2019YFC1605302-2，2019.12-2022.12.

（7）安徽省自然科学基金青年基金，1808085QH254，2018.7-2020.6.

（8）中国科学技术大学青年创新基金，2018.1-2019.12.

代表性论文：

（1）Ricardo A. Wu-Chen, Xueyan Liu, Chenxu Wang, Cainan Wang, Changhui Wu, Jinzhi Han*, Ye Li*, Li Ni*. The nutritional composition, functional properties, and food application of adlay (Coix lacryma-Jobi L.): A comprehensive review [J]. Comprehensive Reviews in Food Science and Food Safety, 2025.

（2）Fengfan Yu, Shengsheng He, Yifeng Liu, Chenxu Wang , Daohuang Xu, Dasong huang, Jinzhi Han*, Li Ni*. Evaluation of the Impact of Papain-treated Textured Soybean Protein on the Gel Properties of Surimi Gels [J]. Journal of food science, 2025.

（3）Jiajia Qiu, Deyang Wu, Chong Xu, Yu Zhuang, Yifei Lu, Anxin sun, Xinghu Lu, Jinzhi Han*, Li Ni*. Current Advances and Emerging Prospects of Specifically Targeted Antimicrobial Peptides: A Comprehensive Review [J] International Journal of Biological Macromolecules, 2025, 147037.

（4）Jiaqi Zhang, Xinmiao Yang, Jiajia Qiu, Wen Zhang, Jie Yang, Jinzhi Han* , Li Ni*. The Characterization, Biological Activities, and Potential Applications of the Antimicrobial Peptides Derived from Bacillus spp.: A Comprehensive Review [J]. Probiotics and Antimicrobial Proteins, 2025, 17(3): 1624-1647.

（5）Peifen Wu, Jie Yang, Xiaojie Meng, Yanlin Weng, Yayi Lin, Ruili Li, Xucong Lv, Li Ni, Jinzhi Han*, Caili Fu*. The inhibitory action of Lactocin 63 on deterioration of seabass (Lateolabrax japonicus) during chilled storage [J]. Journal of the Science of Food and Agriculture, 2024, 104 (7) , 4015-4027.

（6）Jinzhi Han#, Peifen Wu#, Jie Yang, Yanlin Weng, Yayi Lin, Zhiying Chen, Fengfan Yu, Xucong Lü, Li Ni*. Development of a novel hybrid antimicrobial peptide for enhancing antimicrobial spectrum and potency against food-borne pathogens[J]. Journal of applied microbiology, 2024.

（7）Zhendong Li, Longhui Chen, Shasha Yang, Jinzhi Han*, Yunquan Zheng, Zelong Chen*, Xianai Shi, Jianmin Yang*. Glucose and pH dual-responsive hydrogels with antibacterial, reactive oxygen species scavenging, and angiogenesis properties for promoting the healing of infected diabetic foot ulcers. Acta Biomaterialia, 2024: 190.

（8）Peifen Wu, Jie Yang, Chi Chen, Ruili Li, Shunxian Chen, Yanlin Weng, Yayi Lin, Zhiying Chen, Fengfan Yu, Jinzhi Han*. Rational design of Abhisin-like peptides enables generation of potent antimicrobial activity against pathogens [J]. Applied Microbiology and Biotechnology, 2023, 07(21): 6621-6640.

（9）Jie Yang, Peifen Wu, Yanlin Weng, Yayi Lin, Zhiying Chen, Fengfan Yu, Xucong Lv, Li Ni, Jinzhi Han*. Rational Design and Antimicrobial Potency Assessment of Abaecin Analogue [J]. ACS Biomaterials Science & Engineering, 2023, 9 (12) , 6698-6714.

（10）Ruili Li, Weibo Luo, Yifeng Liu, Chi Chen, Shunxian Chen, Jie Yang, Peifen Wu, Xucong Lv, Zhibin Liu, Li Ni, Jinzhi Han*. The investigation on the characteristic metabolites of Lactobacillus plantarum RLL68 during fermentation of beverage from by-products of black tea manufacture. Current Research in Food Science, 2022, (5): 1320–1329.

（11）Wen-Long Li, Shan-Gong Tong , Zi-Yi Yang, Yan-Qin Xiao, Xu-Cong Lv*, Qi Weng, Kui Yu, Gui-Rong Liu, Xiao-Qing Luo, Tao Wei, Jin-Zhi Han*, Lian-Zhong Ai, Li Ni. The dynamics of microbial community and flavor metabolites during the acetic acid fermentation of Hongqu aromatic vinegar, Current Research in Food Science, 2022, (5): 1720–1731.

（12）Jinzhi Han#, Xiaojie Meng#, Hao Shen, Weibo Luo, Siyu Yao, Jie Yang, Qiuxiang Zhu, Yongqi Tian & Shaoyun Wang*, Purification, molecular characterization of Lactocin 63 produced by Lactobacillus coryniformis FZU63 and its antimicrobial mode of action against Shewanella putrefaciens. Applied Microbiology and Biotechnology, 2021. 105(18): 6921-6930.

（13）韩金志, 潘雯丽, 沈昊, 汪少芸*. 不同乳酸菌发酵豆浆挥发性气味物质的差异性分析[J].中国食品学报, 2021, 21(09): 296-305.

参与出版著作：

（1）《食品科学与工程课程思政案例指南》，科学出版社，2023年，参编.

（2）《生物分子分离与表征》，科学出版社，2021年，副主编.